Chopped Pickles

Two-thirds chopped green tomatoes, one-third chopped cabbage; let stand in separate vessels in salt over night, or several hours, press out all juice, mix together in granite pan with vinegar, sugar, mixed spices and a little pepper. Heat thoroughly, put in jars, and seal. Jessie M. Wharton.

Chopped Pickles

One peck green tomatoes, one dozen onions, one dozen mango peppers, one dozen small cucumbers. Chop separately and let stand several hours in a slight covering of salt, drain and heat in weak vinegar. Prepare a pickle of one quart or more of strong vinegar, one pint of sugar, spoonful whole mustard, one of cloves, one of ginger root. Heat and bottle for use. Mrs. Wm. McHard.

French Pickles

One peck green tomatoes sliced, six large onions sliced, one teacupful of salt; mix and drain over night. Boil in two quarts of water and one of vinegar 15 minutes, drain in colander; then take four quarts of vinegar, two pounds of sugar, one-fourth pound of white mustard seed, one tablespoonful each of cinnamon, cloves, ginger, cayenne pepper, and ground mustard; put all together and boil 15 minutes.

Mrs. O. M. Hammond.

Mustard Pickles

One quart each of small whole cucumbers, large cucumbers sliced, green tomatoes sliced, and small button onions whole, one large cauliflower, divided into flowerets, and four green peppers, cut fine. Make a brine of four quarts of water and one pint of salt, pour it over the mixture of vegetables and let it soak 24 hours. Then heat just enough to scald it, and turn into a colander to drain. Mix one cupful of flour, six tablespoonfuls of ground mustard, and one tablespoonful of tumeric powder with enough cold vinegar to make a smooth paste, then add one cupful of sugar, and sufficient vinegar to make two quarts in all. Boil this mixture until it thickens and is smooth, stirring all the time, then add the vegetables and cook until well heated through, and bottle. Very good.

Mrs. W. W. Moorhead.

Mustard Pickles

Twenty-four small cucumbers, one quart small onions, two large cauliflowers, six green peppers, two quarts green tomatoes; cut or grind all together, let stand in salt water an hour, then scald in same water and drain well. Then take three quarts vinegar, four cups sugar, four teaspoonfuls celery seed, one teaspoonful ground mustard, three-fourths cup flour, one-half ounce tumeric. Mix all together, let come to a boil, then pour over the drained mixture and cook for half an hour.

Mrs. Flora Reed.

Mixed Pickles

Three dozen small pickles, one quart ripe cucumbers, one dozen onions, one dozen green tomatoes, one quart beans, green or ripe, six green peppers, one large cauliflower, celery stalk or seed; scald each separately in salt water till tender as you like. Take two quarts of vinegar, two and a half cupfuls of sugar; boil one and a half quarts of vinegar and the sugar. Into a half quart of cold vinegar stir one cupful of flour and six tablespoons of mustard and the same of cinnamon; pour this into the boiling vinegar and sugar, then mix all well together. Mrs. Orphana VanMeter.